SPICY CRAB SPRING ROLLS
This is a cross between a spicy sushi crab roll and a spring roll. Quick and easy to make with fresh ingredients. Also good with shrimp instead of crab. Serve with ponzu or sweet chile sauce for dipping.
Provided by Christy Blaker
Categories Appetizers and Snacks Wraps and Rolls
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Shred crabmeat using 2 forks or in a food processor.
- Mix crabmeat, mayonnaise, and sriracha sauce together in a small bowl.
- Fill a shallow bowl with hot water to a depth of 2 inches. Dip 1 rice paper wrapper in the water for a few seconds to soften; set on a wooden cutting board or a clean, moist dish towel. Layer 1/4 of the cucumber, carrot, avocado, crabmeat mixture, and green onion in the bottom third of the rice paper.
- Pull bottom of the rice paper over the filling, using your fingers to prevent it from spilling out the sides. Fold opposing edges of the rice paper to overlap the filling; roll up tightly towards the top. Place roll seam-side down on a plate. Repeat with remaining rice papers and cucumber, carrot, avocado, crabmeat mixture, and green onion.
Nutrition Facts : Calories 137.4 calories, Carbohydrate 13.8 g, Cholesterol 8.3 mg, Fat 8 g, Fiber 2.6 g, Protein 3.8 g, SaturatedFat 1.2 g, Sodium 367.6 mg, Sugar 3.5 g
BAKED SPRING ROLLS
I love Spring Rolls but I hate deep frying! These are just as tasty as fried and definitely much lower in fat, although I don't think they would qualify as a really low fat recipe. Spring roll wrappers can be found in the freezer or refrigerator at any good Chinese or Vietnamese grocery store.
Provided by Jenny Sanders
Categories Poultry
Time 1h15m
Yield 20 large spring rolls
Number Of Ingredients 8
Steps:
- Prepare the cabbage and carrots and set them aside.
- Fry the meat until just done with the ginger, salt and sesame oil.
- Lift from the pan and put in a large bowl.
- Drain off any excess fat (but don't wash the pan) and saute the shredded cabbage and carrots with a couple tablespoons of water, until just limp and the water is gone.
- Mix with the meat.
- Brush each spring roll wrapper with oil, turn over, and put a little- one twentieth to be precise- of the filling in a tube shape diagonally across one quadrant of the wrapper.
- Fold in the side corners, then roll up to make a neat tube.
- Repeat 19 more times.
- Lay the finished spring rolls on a lightly oiled cookie tray.
- Bake at 350°F for about 30 minutes, until golden brown.
- Serve hot with plum sauce.
Nutrition Facts : Calories 141.4, Fat 3.1, SaturatedFat 0.7, Cholesterol 20.8, Sodium 271.3, Carbohydrate 20.5, Fiber 1.3, Sugar 1.1, Protein 7.5
BAKED PORK SPRING ROLLS
An exciting blend of pork, vegetables and spices is sealed inside wrappers, then baked until crisp. Delicious and crunchy without deep frying!
Provided by Anonymous
Categories Appetizers and Snacks Wraps and Rolls
Time 45m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Place pork in a medium saucepan. Cook over medium high heat until evenly brown. Remove from heat and drain.
- In a medium bowl, mix together pork, cabbage, carrot, green onions, cilantro, sesame oil, oyster sauce, ginger, garlic and chile sauce.
- Mix cornstarch and water in a small bowl.
- Place approximately 1 tablespoon of the pork mixture in the center of spring roll wrappers. Roll wrappers around the mixture, folding edges inward to close. Moisten fingers in the cornstarch and water mixture, and brush wrapper seams to seal.
- Arrange spring rolls in a single layer on a medium baking sheet. Brush with vegetable oil. Bake in the preheated oven 20 minutes, until hot and lightly browned. For crispier spring rolls, turn after 10 minutes,
Nutrition Facts : Calories 154 calories, Carbohydrate 20.1 g, Cholesterol 15.1 mg, Fat 4.9 g, Fiber 0.9 g, Protein 6.7 g, SaturatedFat 1.4 g, Sodium 200.8 mg, Sugar 0.4 g
CRAB-AND-PORK SPRING ROLLS
Provided by Gina Marie Miraglia Eriquez
Categories Egg Garlic Ginger Mushroom Pork Appetizer Fry Cocktail Party Oscars Crab Summer Cilantro Gourmet Dairy Free Wheat/Gluten-Free Tree Nut Free Soy Free
Yield Makes 10 hors d'oeuvre servings
Number Of Ingredients 14
Steps:
- Cover mushrooms with hot water by 1 inch in a bowl and soak 20 minutes (mushrooms will expand). Drain in a fine-mesh sieve and rinse thoroughly, then drain again. Trim off and discard any hard parts from mushrooms, then finely chop. (You should have about 3 tablespoons.)
- Stir together mushrooms, pork, crabmeat, beaten whole egg, cilantro, ginger, scallion, garlic, and salt in a bowl until combined well.
- Line a tray with wax paper. Put a double thickness of paper towels on a work surface and fill a shallow baking pan with warm water. Discard any rice-paper wedges with holes. Soak 1 wedge in warm water until pliable, 30 seconds to 1 minute, then carefully transfer to paper towels, arranging it with curved side of wedge nearest you.
- Put 1 tablespoon filling in middle of curved side about 1/2 inch from edge and shape filling horizontally into a 2 3/4-inch log. Fold left and right corners of wedge over filling, overlapping slightly and aligning bottom edges. (Wedge will resemble an open envelope.)
- Dab top corner with some yolk, then tightly roll up wedge away from you, making sure ends stay tucked inside. (Be sure to roll up wedges tightly or air pockets will prevent rolls from browning evenly when fried.) Put roll, seam side down, on tray and loosely cover with plastic wrap. Make more rolls in same manner, transferring to tray and arranging 1/2 inch apart. Keep loosely covered until ready to fry.
- Heat about 1 inch of oil in a 5- to 6-quart pot over moderately high heat until it registers 365°F on thermometer. Fry rolls in batches of 5 or 6, keeping rolls apart during first minute of frying to prevent sticking and stirring occasionally, until golden brown and cooked through, 5 to 6 minutes. Transfer as fried with a slotted spoon to paper towels to drain. (Return oil to 365��F between batches.)
- *Found in Asian markets and adrianascaravan.com.
EASY SPRING ROLLS
Make these simple spring rolls with the children - fill pastry parcels with chicken, prawns and veg and serve with a homemade dipping sauce
Provided by Good Food team
Categories Dinner, Lunch, Main course, Snack, Supper, Treat, Vegetable
Time 1h5m
Yield Makes 8 - 10
Number Of Ingredients 15
Steps:
- Heat the oven to 200C/180C fan/gas 6. Before you get the kids cooking, put the noodles, vegetables, prawns and chicken in individual bowls for everyone to help themselves. Get everyone to wash their hands and put aprons on. Sit the kids down and give them their own mixing bowl and spoon. Let them choose which ingredients they want (noodles are essential) in their rolls and if they want to graze as they choose, that's fine - all the ingredients are cooked or can be eaten raw. Add a bit of garlic and ginger, a tiny dash of soy and sprinkling of five-spice to each bowl and let them mix everything together.
- Push the bowl aside and lay a sheet of pastry in front of each child. Ask them to spoon the filling down one side of each sheet, then give them the beaten egg and a brush so they can brush around the edges. Help them to roll the pastry up neatly by folding both sides over the filling, then rolling them up.
- Lift the spring rolls onto a baking tray, seam-side down, brush with a little more egg and sprinkle with sesame seeds, if you like. Try to remember which child made which roll to save any arguments at the end! Bake for 20-25 mins or until golden.
- While the rolls are in the oven, make the dipping sauce. Get the kids to mix all the ingredients together until the sugar has dissolved. When the spring rolls are golden and crisp, remove from the oven. Leave until cool enough to handle, cut into pieces for smaller kids, then let them eat, dipping the rolls into the sauce.
Nutrition Facts : Calories 202 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 8 grams sugar, Fiber 2 grams fiber, Protein 12 grams protein, Sodium 2.04 milligram of sodium
BAKED SPRING ROLLS
Steps:
- Preheat the oven to 425 degrees. Make the spring rolls: Cook the ham in 2 teaspoons vegetable oil in a small nonstick skillet over medium heat until crisp, 2 to 4 minutes. Add the ginger, garlic and scallions; cook until fragrant, about 1 more minute.
- Toss the cabbage and carrot with the hot ham mixture in a large bowl. Add the crab, cilantro, chili-garlic paste, 1 teaspoon sesame oil, the soy sauce and vinegar; toss.
- Wrap the spring rolls (see right). Pierce each roll with a skewer in a few places to prevent bursting.
- Place a rack in a baking dish and brush with vegetable oil. Mix the remaining 2 teaspoons vegetable oil and 1/2 teaspoon sesame oil; lightly brush on rolls. Place the rolls on the rack; bake until golden on top, about 15 minutes. Turn the rolls; bake until golden and crisp, 8 to 10 more minutes.
- Meanwhile, mix all the sauce ingredients in a small bowl. Serve with the warm spring rolls.
Nutrition Facts : Calories 89 calorie, Fat 2 grams, SaturatedFat 0 grams, Cholesterol 27 milligrams, Sodium 397 milligrams, Protein 9 grams, Sugar 1 grams
BAKED CRAB SPRING ROLLS
Make and share this Baked Crab Spring Rolls recipe from Food.com.
Provided by ratherbeswimmin
Categories Crab
Time 45m
Yield 4 rolls
Number Of Ingredients 11
Steps:
- Preheat oven to 400°; add oil to a preheated skillet over medium to medium-high heat.
- Saute pepper, celery, water chestnuts, and onion for 2-3 minutes.
- While veggies are still a little crunchy, transfer to a bowl; to the bowl also add bean sprouts, crab, soy sauce, and thyme; combine well with a spoon.
- Paint half a sheet of phyllo dough with melted butter and fold sheet in half, making almost a square.
- Pile a few spoonfuls of filling 2 inches from the bottom of the sheet and leaving 2 inches at either side of sheet.
- Fold bottom flap up and side edges in, then roll up and over until you reach the top of the sheet.
- Your crab pastry will look like a spring roll; dab the edges and sides of your roll with melted butter and place seam-side down on a pastry sheet.
- Assemble all and bake on center rack 15 minutes or until lightly golden all over.
Nutrition Facts : Calories 288, Fat 14.4, SaturatedFat 6.4, Cholesterol 87.5, Sodium 996.1, Carbohydrate 17.4, Fiber 1.8, Sugar 2.5, Protein 22.1
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